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Oven Smoked Beef Brisket




Source of Recipe


Unknown


List of Ingredients




7-11 lb brisket, untrimmed
1-2 drops liquid smoke
1 Tbsp salt
4-6 Tbsp McCormick Montreal Grill Mate Steak Seasoning

Recipe



Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or an extra-large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in refrigerator for 6-8 hours or overnight.

Remove brisket from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 275°. Season brisket with salt and sprinkle steak seasoning on top of the fat side, covering all the way to the edges. Place brisket fat-side up on a rack inside a roaster pan and cover with foil.

Bake for 3½-8 hours depending on the size. Remove from oven and transfer to a cutting board; let rest 15-20 minutes before slicing. Serve with barbecue sauce.

(I put this in crock pot for 8-10 hours. We did not need barbecue sauce.)

NOTE: Cook brisket 30-45 minutes per pound (i.e. a 7 lb brisket will cook for 3½-5½ hours). At the end of the resting time, you can slice the brisket, put it in a baking dish, and pour barbecue sauce over it and bake an additional 30-40 minutes.